CHILLED SHRIMP & CRAB LOUIS
HACCP rules:
Prep Time:
Yield
Shelf Life
- 1 1/2 flozDressing – LouisrecipeCHILLED SHRIMP & CRAB LOUIS
- 2 1/4 ozMixed GreensrecipeCHILLED SHRIMP & CRAB LOUIS
- 2 ozbaby medley tomatoeswashedhalved
- 1/8 tspS&P MixrecipeCHILLED SHRIMP & CRAB LOUIS
- 2 ozjumbo lump crab meatCHILLED SHRIMP & CRAB LOUIS
- 2 eachEggs – Hard Boiledrecipehalvedlengthwise
- 5 eachShrimp – Poachedrecipeshell offtail on
- 1 wedgeLemons – WedgesrecipeCHILLED SHRIMP & CRAB LOUIS
- 1
In a stainless-steel bowl, ladle Louis Dressing. Using the back side of the ladle, spread the dressing around the inside surface of the bowl.
- 2
Add Mixed Greens and tomatoes. Season with S&P.
- 3
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
- 4
Stack the salad into the bowl in a crisscross pattern, creating height in the center, while keeping the colorful ingredients visible, both around and on top of the salad.
- 5
Add crab to the mixing bowl. Gently toss in the residual dressing, being careful not to break up the pieces of crab.
- 6
Carefully spoon crab neatly over the top of the salad, as shown in the photo.
- 7
Place Eggs and Shrimp, with their tails up, evenly around the base of the salad, as shown in the photo.
- 8
Place Lemon Wedge on the right of the salad, as shown in the photo.
Description
Serving Size
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